Butternut squash was another one of those items that for some reason or another I had never previously cooked with. When my friend Mallory suggested testing out a new recipe that involved the vegetable I jumped on board. Replacing a creamy, fatty pasta sauce with a fresh veggie option sounded like the perfect healthy (er) meal for a chilly fall evening. I’ll be honest, neither of us knew what to expect and were a little nervous. The end result however blew us away. It was delicious and definitely didn’t taste like a low-fat/veggie option. The freshly grated parmesan cheese on top sealed the deal.
Creamy Butternut Squash Pasta
via two peas and their pod
ingredients:
1 medium butternut squash, peeled and diced
3 tbsp olive oil
8 sage leaves
12 oz. whole wheat linguine ( or any other pasta)
1. 5 cups water or vegetable broth
1 tbsp olive oil
1/4 c. diced yellow onion
2 cloves garlic, minced
1/8 tsp. ground nutmeg
1/4 c freshly grated parmesan
salt and pepper, to taste
directions:
Bring a large pot of water to boil. Salt the water and add the butternut squash. Cook until soft, around 12-15 minutes.
While the squash is cooking, fry the sage leaves. Heat 3 tbsp olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt and set aside.
Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. Add a little more or a little less water depending on the size of your squash.
In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.
Enjoy!
xx
I would never think to make the vegetable my sauce…I’ve actually never even had butternut squash before so this would be a whole new experience!! It looks delicious!
I’m with Biana, I would have never even thought to try this! Such a good idea though. And it sounds delicious!
<3, Pamela
sequinsandseabreezes.blogspot.com
sounds so tasty!! what a great idea. xo jillian
I make a similar version of this and it’s crazy how creamy it is and how great it tastes! I have to try this version next!!
This sounds amazing! Thank you for sharing!
I’ve never had butternut squash before but this looks amazing!
~Elise @ highheelsglitteringeyes.blogspot.com
Yum! I’ll be sure to try this one!
http://accordingtokiki123.blogspot.com/
Yummy! I’ll definitely be adding this to my recipe queue. 🙂
This sounds delicious and definitely something I need to try! I’ve been working on way to many pasta dishes and some added veggies are definitely needed!
In Dramatic Fashion
I would love to make this! It sounds like such a great Fall recipe. Frying sage leaves I would have never thought but I’m sure it adds such amazing flavor!
I impulsively bought a butternut squash at WF on Sunday & it’s been staring at me ever since. I had no clue what to do with it- this sounds great, I’m going to try it. Thanks!
http://www.southendstyle.wordpress.com
Mmm, I love butternut squash and have never thought to use it as a ‘pasta sauce’! Can’t wait to try this!
How bland do you think this would be if I omitted the nutmeg and sage? Cannot do either for some reason!?
Can’t wait to try out this recipe – would have never thought to use butternut squash in place of a pasta sauce – brillz!
–Kelly & Meg
http://www.peachtreeroadies.com
I’ve seen veggie noodles but not a complete veggie sauce. This sounds amazing!
xoxo, Jen
http://www.comfortably-chic.com
I have never cooked with them either. That recipe looks awesome and so delicious! Sounds awesome! Thanks for sharing it!
Denise
http://www.fashionloveletters.com